Blackberry Sauce
Blackberries aren’t just for dessert! Try this tangy, flavorful sauce with chicken, pork, duck…even venison.
Ingredients:
1½ c. fresh blackberries, with extra for garnish
2 T. butter
½ c. minced onion
½ c. Cabernet Sauvignon, Pinot Noir, or other dry red wine
1 T. lemon juice
4 T. seedless blackberry jam or preserves
¼ tsp. coarsely ground black pepper
¼ tsp. salt
Directions:
Puree blackberries in a blender or food processor. Force through fine mesh strainer into a small bowl and set aside.
Heat one tablespoon of butter in a sauté pan or saucepan over medium-low heat. Add onions and sauté, stirring occasionally, until tender and light yellow in color, about 10 minutes. Add red wine and lemon juice. Bring to a boil; lower heat and simmer until reduced by half.
Combine the blackberry pulp, jam or preserves, pepper, and salt; add to the wine mixture. Bring to a boil; reduce heat and simmer 5 minutes. Stir in remaining butter. Serve as a sauce for chicken or pork, along with fresh whole blackberries for garnish. Yield: approx. 1 cup.
Dressings & Marinades | tdavis | 
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Did anyone ever find a decent way to press blackberries through a fine mesh strainer? This is my hardest task in using blackberries. I found an old plastic juicer gives me the most pulp and juice, leaving only dry seed pulp. Unfortunately it belongs to my neighbor’s daughter. She just got it back, so I can make more jam.
Honestly, I’ve done do many different things:
Top brand blender
Top brand food processor
Top brand juicer-purchased among other things, just for blackberry seeding –
Food mill
Fine and not so fine mesh strainers.
So far nothing matches my neighbor’s juicer. This is the messiest task I’ve ever done. I’m back to borrowing my neighbor’s daughters juicer, which works yet is a drag to clean blackberry stain from all the white plastic. I would love suggestions.